Published January 15, 2016
Casual dining is a crowded sector in the American food scene. Casual full-service chains must constantly think of innovative ways to make themselves stand out from the competition. Applebee’s Senior Vice-President of Operations Sanjiv Rasdan has a great piece out in FSR Magazine where he discusses how Applebee’s tries to maintain a unique identity in the casual dining sector.
Of course, the number one concern for any restaurant business is food. At Applebee’s the focus is on maintaining the quality of the chain’s core bar-and-grill menu while expanding that brand in ways that respond to customer demands. Last year, that meant introducing a healthy ‘Pub Diet’ menu and a new premium burger option.
The next key component of a successful food business is delivering a quality experience and environment to diners. This is especially important for a casual dining chain like Applebee’s that is competing with other restaurants serving bar-and-grill food. This year, Applebee’s big initiative on this front is a bar revitalization project. The chain is focusing on making its drink options more modern and training its bar staff to provide a more polished experience.
No matter how successful your restaurant is right now, if you don’t innovate you’ll soon be dead in the water. Applebee’s is a great example of a company updating itself within the parameters of its established brand to ensure its continued success.
Read the full article here: Casual-Dining Innovation and Differentiation
Published January 15, 2016
Farm-to-table restaurant concepts have become a ubiquitous part of the American dining scene. The farm-to-product concept has also long been a part of wine production, with bottles proudly displaying the location of the vineyard where the wine’s grapes are grown. Now that farm-centric business model is being applied to beer, in a movement called farm-to-keg. Farm-to-keg beers offer the same experience of tasting a specific region’s unique terroir that lovers of fine wines have long appreciated.
Read the full article here: Why Farm-to-Keg Brewing is the Next Big Beer Trend
Published January 15, 2016
The growth of coffee appreciation in America has given restaurant operators an incredible opportunity to add value and interest to their menu with fun coffee drinks. One of the hottest trends in coffee right now is cold brew, which is quite simple to make and has legions of fans willing to pay a premium for it. Another trendy alternative coffee preparation is nitro coffee, which is a frothy, thick drink made by packaging brewed coffee in a keg with nitrogen gas.
Read the full article here: New Wave Coffee Brew Methods
Setting Yourself Apart in Casual Dining
Casual dining is a crowded sector in the American food scene. Casual full-service chains must constantly think of innovative ways to make themselves stand out from the competition. Applebee’s Senior Vice-President of Operations Sanjiv Rasdan has a great piece out in FSR Magazine where he discusses how Applebee’s tries to maintain a unique identity in the casual dining sector.
Of course, the number one concern for any restaurant business is food. At Applebee’s the focus is on maintaining the quality of the chain’s core bar-and-grill menu while expanding that brand in ways that respond to customer demands. Last year, that meant introducing a healthy ‘Pub Diet’ menu and a new premium burger option.
The next key component of a successful food business is delivering a quality experience and environment to diners. This is especially important for a casual dining chain like Applebee’s that is competing with other restaurants serving bar-and-grill food. This year, Applebee’s big initiative on this front is a bar revitalization project. The chain is focusing on making its drink options more modern and training its bar staff to provide a more polished experience.
No matter how successful your restaurant is right now, if you don’t innovate you’ll soon be dead in the water. Applebee’s is a great example of a company updating itself within the parameters of its established brand to ensure its continued success.
Read the full article here: Casual-Dining Innovation and Differentiation
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